Gels as Precursors of Porous Matrices for Use in Foods: a Review
Crossref DOI link: https://doi.org/10.1007/s11483-015-9412-5
Published Online: 2015-08-13
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cuadros, Teresa R.
Aguilera, José M.
Text and Data Mining valid from 2015-08-13
